The smaller the better as far as I’m concerned! If the fish are less than 2 inches long, they don’t need to be gutted; from 2-3 inches long, they do, and anything over that is too big if it’s a picarel! Whitebait smelt (the smallest smelt) is an acceptable substitute, up to 5-6 inches long, maximum.

Marithes – Fried Whole Picarel or Smelt

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

7-8 picarel or small smelt per person for meze, 15-20 per person for main dish

sea salt

freshly ground pepper

flour for dredging

oil for frying

Preparation:

If the fish are 2 inches long or more (or if using smelt), use a sharp knife and remove stomach and intestines. Do not slice all the way open. If using smelt, scrape off the scales with a knife.

Wash fish well and drain. Combine flour, salt, and pepper on a plate.

In a heavy-bottomed frying pan or skillet, heat 1/3 to 1/2 inch of oil over medium-high heat. Dredge the fish by rolling in flour and shaking off excess, and fry until nicely golden brown on both sides.